TteokBboKi

Yield: 2 Servings

Main Ingredients:
• 2 Cups Sticky Rice Cake Sticks (15 Cakes)
• 2 Fried Fish Cakes
• 2 or 3 Handfuls of Cabbage
• 1/2 Onion
• 1/2 Carrot
• 1 Green Onion

Broth Ingredients:
• 2 and 1/2 Cups Water
• 6 Pieces Kelp (1%2 inch)
• 1 Pack of Dried Anchovies (Optional)

Sauce Ingredients:
• 3 Tbsp Red Pepper Paste
• 1 Tbsp Red Pepper Powder
• 2 Tbsp Corn Syrup
• 1/2 Tbsp Sugar
• 1 Tbsp Soy Sauce
• 1/2 Tbsp Minced Garlic
• Sesame Seeds to Garnish

Preparation:
1. Cut the onion and cabbage into quarter inch pieces. Cut the carrot diagonally. Cut the green onion into half inch pieces

2. Boil all of the ingredients for the broth together for about 10 minutes. Then, remove the kelp, fish cakes, and anchovies from the broth. Save the fish cakes for later.

3. In the broth, add all of the ingredients for the sauce. Cook for 5 minutes.

4. Cut the cooked fish cakes and the rice cakes into 2 inch pieces.

5. Add the rice cakes, carrot, onion, and cabbage into the broth. Cook it until the rice cakes become soft.

6. Add the fish cakes and cook for 1 more minute. Add the green onion and cook for another minute. Then turn off the heat.

7. Sprinkle some sesame seeds on top to serve.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p20'

Feather Iced Chocolate and Coffee Victoria Sandwich

Preparation time 20 minutes plus 30 minutes for decoration

Ingredients:
• 175g (6oz) soft tub margarine
• 175g (6oz) caster sugar
• 3 eggs, beaten
• 125g (5oz) self-raising flour
• 25g (1oz) cocoa powder
• Water

Ingredients for The Filling:
• 50g (2oz) unsalted butter
• 100g (4oz) icing sugar, sifted
• 2tsp instant coffee powder dissolved in 1 tbsp boiling water

Ingredients for The Feather-icing:
• 175g (6oz) icing sugar, sifted
• Boiling water
• 1tbsp cocoa power, sifted
• 1tsp instant coffee powder dissolved in boiling water

Preparation:
1. Grease two 18cm (7in.) sandwich tins and line the bases with greased greaseproof paper. Set the oven to 190°C/375°F/Gas Mark 5.

2. Beat the margarine and sugar until light and fluffy. Gradually beat in the eggs.

3. Sift the flour and cocoa power together and fold into the mixture. Add the enough water to form a consistency that fall easily from a lifted spoon.

4. Divide the mixture between the prepared tins and bake for 20-25 minutes, or until the cakes fell firm to the fingertips. Cool on a wire rack.

5. To make the filling: softer the butter, then gradually beat in the icing sugar and coffee until the mixture is light and fluffy. Sandwich the cakes together.

6. To make the feather icing: mix the icing sugar with enough boiling water to form a consistency that will make a trail for a few minutes when dropped from a spoon but will gradually merge back into the rest of the icing.

7. Take 1tbsp of the icing and color it with a little of the instant coffee. Place it in a piping bag fitted with a fine writing nozzle. Color the remaining icing with the cocoa power and spread it evenly over the top of the cake.

8. While the icing is still wet, quickly pipe lines, about 2.5cm (1in.) apart, across the top of the cake. Using a pin, draw lines at right angles to the piped lines, alternately in opposite directions, drawing them into points. Leave to set.

This recipe was published in 'Little books of delight Chocolate Cakes - p26'

Boiled beef with root vegetables

Serves 4

Ingredients:
• 32oz (1kg) beef suitable for boiling, e.g. brisket or rump
• 1 bunch soup vegetables (carrots, leeks, Hamburg parsley (parsley root), celeriac)
• 80fl oz (2 and 1/2 liters) water
• Salt as desired
• 5 crushed black peppercorns
• 3 parsley stalks
• 1 onion, unpeeled
• 1 onion, peeled and studded with 1 bay leaf and 2 cloves

In addition Ingredients:
• 3 and 1/2oz (100g) carrots
• 3 and 1/2oz (100g) leeks
• 2 and 1/2oz (80g) celeriac
• 1 and 1/2oz (50g) Hamburg parsley
• 3 and 1/2oz (100g) onions, Cut into rings
• 1oz (30g) butter
• Salt as desired
• 1/2tsp (2 and 1/2ml) paprika, sweet
• 1-2tbsp (15-30ml) white wine vinegar
• 1tbsp (15ml) chopped parsley
• 1/2oz (20g) freshly grated horseradish

Preparation:
1. Prepare the soup vegetables and chop roughly. Halve the unpeeled onions and brown on the hotplate, cut side down, until both halves are dark brown. Remove the peel.

2. Put 80fl oz (2 and 1/2liters) water into a pan with 1tsp (5ml) salt and bring to a boil. Add the meat, peppercorns, parsley stalks, studded onions, browned onion and the soup vegetables, cover with a lid and simmer over a low heat for 1 and 1/2 hours, skimming off the scum from time to time.

3. Cut the carrots, leeks, Hamburg parsley and celeriac into julienne sticks.

4. When the meat is cooked, take it out of the broth, and keep warm in a little of the strained broth. Cook the vegetables in the rest of the strained broth until 'al dente'.

5. Heat the butter in a frying pan. Add the onion rings and saute until soft. Season lightly with salt, paprika and deglaze with vinegar. Slice the meat and serve on a platter with the julienne vegetables, the horseradish and the onions. Add a little of the broth and sprinkle with parsley.

This Main Course recipe was published in 'Continental Cuisine - p36'.

Marinated Shrimp with White Wine Beurre Blanc

Beurre blanc means “white butter” in French, and it is nothing more than cold water whisked into a wine reduction to create an ivory-colored sauce. The secret is to warm the butter over low heat, so it softens to a creamy, pourable sauce without completely melting. Here it is served with marinated, broiled shrimp for a sophisticated first course. If the weather is cooperating, grill the shrimp outdoors.

Makes 8 servings

Make Ahead: The shrimp need to marinate for 30 minutes to 1 hour; the sauce base can be made up to 4 hours ahead.

Ingredients for SHRIMP:
• 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 1⁄4 cup extra virgin olive oil
• 1 tablespoon finely chopped shallots
• 1⁄2 teaspoon freshly ground pepper
• 24 jumbo, colossal, or U-16 shrimp, peeled and deveined, with tail segment left attached
• Nonstick vegetable oil spray

Ingredients for BEURRE BLANC:
• 2 cups dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 1⁄4 cup coarsely chopped shallots
• 2 tablespoons white wine vinegar
• 1⁄4 teaspoon whole black peppercorns
• 1 cup (2 sticks) unsalted butter, chilled, cut into 16 pieces
• Salt and freshly ground white pepper to taste

• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon finely chopped fresh parsley

Preparation:
1. To prepare the shrimp, whisk together the wine, oil, shallots, and pepper in a small bowl. Pour into a self-sealing plastic bag. Add the shrimp and refrigerate, turning often, for at least 30 minutes but no longer than 1 hour.

2. To begin the sauce, bring the wine, shallots, vinegar, and peppercorns to a boil in a medium, heavy-bottomed saucepan over high heat. Boil until the liquid is reduced to 1⁄4 cup, about 20 minutes. (If preparing the sauce base ahead, cool, cover, and keep at room temperature. Reheat to simmering before proceeding.)

3. Position the broiler rack 6 inches from the heat source and preheat the broiler.

4. To finish the sauce, reduce the heat under the saucepan with the sauce base to very low. One piece at a time, whisk the butter into the sauce base, allowing the butter to soften slowly into a creamy sauce, and letting each piece melt before adding another. If the butter heats too quickly, remove the saucepan from the heat and whisk briskly. Strain the sauce through a wire sieve into a small bowl. Season with salt and pepper. (The sauce can be made up to 15 minutes ahead, covered with aluminum foil, and kept in a warm place. Do not reheat. The sauce is not meant to be piping hot.)

5. Remove the shrimp from the marinade and discard the marinade. Spray the broiler rack with vegetable oil spray. Spread the shrimp on the broiler rack. Broil, turning once, until the shrimp are opaque, about 5 minutes.

6. Mix together the chives, tarragon, and parsley in a small bowl. For each serving, spoon equal amounts of the sauce in the centers of 8 warmed salad plates. Arrange 3 shrimp on each plate, interlocking the shrimp tails so the shrimp stand up. Sprinkle with the herbs and serve immediately.

This recipe was published in 'Christmas 101 - p33'.

Chocolate Caramel Pecan Smoothie

Ingredients:
• 1 pint frozen chocolate yogurt
• 1/3 cup caramel ice cream topping
• 2 tablespoons chopped pecans
• ¾ cup milk

Preparation:
Place all ingredients in blender. Cover and blend on medium speed for 30 to 40 seconds or until smooth. Pour into 2 serving glasses.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p133'.

Oatmeal Chocolate Chip Muffins

Ingredients:
• 1¼ cups quick-cooking oats
• 1¼ cups milk
• 1 egg
• ½ cup vegetable oil
• ¾ cup brown sugar, packed and divided
• ¾ cup semisweet chocolate chips
• 1 cup pecans, chopped and divided
• 1¼ cups flour
• 4 teaspoons baking powder
• 1 teaspoon salt

Preparation:
Preheat oven to 400 degrees. In a medium bowl, combine oats and milk. Allow to stand for 15 minutes. Grease or line a muffin pan with paper liners. Stir egg, oil, ½ cup brown sugar, chocolate chips, and ½ cup pecans into the oat and milk mixture. In a large bowl, combine flour, baking powder, and salt. Add oat mixture to the flour mixture, stirring until just moist. Fill each muffin cup 2/3 full. Sprinkle tops with remaining brown sugar and pecans. Bake for 20 to 25 minutes.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p105'.

Sour Cream Chocolate Chip Cake

Ingredients:
• 6 tablespoons butter, softened
• 1 cup sugar
• 2 eggs
• 1 and 1/3 cups flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup sour cream
• 1 cup mini semisweet chocolate chips
• 1 tablespoon sugar

Preparation:
Mix butter and sugar until blended. Beat in eggs one at a time. In separate bowl, stir baking powder, baking soda, and cinnamon into flour, then blend with creamed mixture. Mix in sour cream. Pour batter into greased and floured 8x10-inch baking pan. Scatter chocolate chips evenly over batter. Then sprinkle 1 tablespoon sugar over top. Bake at 350 degrees for 35 minutes or until cake just begins to pull away from sides of pan.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p77'.

Chocolate and Peanut Butter Bars

Ingredients:
• 2 cups flour
• ¾ cup cocoa
• 1 teaspoon baking soda
• 1¼ cups butter, softened
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla
• ½ cup semisweet chocolate chips
• 1 cup peanut butter chips

Preparation:
Preheat oven to 350 degrees. Grease jelly roll pan. In small bowl, stir together flour, cocoa, and baking soda. In large bowl, beat butter and sugar until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in chocolate and peanut butter chips. Spread batter into prepared pan. Bake for 20 minutes or until set in middle. Do not overbake. Cool completely in pan; cut into bars.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p49'.

Choco-Peanut Butter Bars

Ingredients:
• 1 cup butter, softened
• 4 cups powdered sugar
• 1 cup crunchy peanut butter
• 1 cup graham cracker crumbs
• 1 (12 ounce) package semisweet chocolate chips

Preparation:
In mixing bowl, blend butter, powdered sugar, peanut butter, and crumbs. Press into buttered 9x13-inch baking pan. In microwavable bowl, melt chocolate chips on high for 1 minute. Stir. Heat for 30 seconds more or until completely melted. Spread evenly over peanut butter mixture. Chill until chocolate is firm.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p21'.

Fried Stuffing Bites With Cranberry Pesto

Sunny Anderson debuted on Food Network back in 2005 as a special guest on Emeril Live, and in 2007, Sunny co-hosted Food Network’s series of specials, Gotta Get It. She currently hosts Cooking for Real, a show that’s all about real life budgets, easy-to-find ingredients and time-saving tips.

Ingredients:
• Leftover baked stuffing (your family recipe)
• 2 eggs
• 2 teaspoons milk
• 1 cup seasoned bread crumbs
• Vegetable or canola oil (enough to fill pan 2 inches deep)
• 1 cup cranberry sauce (any type of cranberry sauce works – jellied, whole berry, canned or uncanned!)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup walnuts

Preparation:
1. Cut leftover stuffing into bite-sized cubes, then gently form into balls and set aside.

2. In a small bowl whisk together eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside.

3. In a medium saucepan, using a deep–frying thermometer, heat oil to 350 degrees.

4. In a food processor blend cranberry sauce, pepper and walnuts until it reaches a pesto-like consistency. Set aside. Once oil is at temperature, fry each piece of stuffing until golden brown, about 4 minutes. Drain on a paper towel and serve with cranberry pesto.

This Side recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p41'.

Roasted Pepper and Fresh Mozzarella Panini (Sandwiches)

Preparation time: 10 minutes
4 servings
252 calories per serving, 26% from fat

RealAge effect if eaten 12 times a year:
Because they stay on the bush a few weeks longer, red bell peppers have much more vitamin C than green peppers. Rich in calcium and beta-carotene, too, this easy-tomake lunch makes you 6 days younger.

RealAge-effect in ingredients:
Arugula, bell peppers, (calcium, selenium, lycopene, potassium, beta-carotene, vitamin C, folic acid)

Ingredients:
• 1 (8-inch) round tomato bread or focaccia
• 1⁄4 cup olive relish, such as American Spoon brand
• 1 cup packed arugula
• 1⁄4 cup packed sliced basil leaves
• 4 ounces fresh mozzarella cheese, well drained (see Substitutions)
• 1⁄2 teaspoon freshly ground black pepper
• 1 to 2 jars (7 ounces each) roasted red bell peppers, as desired

Preparation:
Using a long serrated knife, cut bread into two rounds. Spread olive relish on the cut sides of bread. Layer arugula and basil on bottom half of bread. Cut cheese into thin slices; arrange over basil. Sprinkle pepper over cheese. Drain bell peppers well. Tear into thick strips and arrange over cheese. Close sandwich with top of bread and cut into wedges.

Substitutions: The best-quality mozzarella—fresh mozzarella—is always kept in a liquid bath. If unavailable, use the low-moisture form found in most supermarkets.

One to 2 cups roasted and peeled fresh bell pepper strips may replace the bottled peppers; chopped pitted Kalamata or Sicilian olives moistened with a bit of olive oil may replace the olive relish, and baby spinach leaves may replace the arugula, although the sandwich will taste less spicy. An added roasted, peeled red

jalapeño, also available in jars, or an added roasted, peeled poblano pepper would add extra zing—quite a lot of extra zing—and would be truly delicious. Be sure to seed and stem both of these peppers.

Tips: Toast the bread in a toaster oven for 2 minutes before slicing it open, just to crisp it. Toasting—especially of baked goods—almost always increases flavor. Microwaving warms bread but doesn’t make it slightly crusty, as toasting does.

Nutritional Analysis
• Total fat (g) 7.2
• Sodium (mg) 588
• Vitamin A (RE) 128
• Fat calories (kc) 64.9
• Calcium (mg) 253
• Beta-carotene (RE) 228
• Cholesterol (mg) 16.0
• Magnesium (mg) 47
• Vitamin C (mg) 79
• Saturated fat (g) 3.01
• Zinc (mg) 1.2
• Vitamin E (mg) 1.8
• Polyunsaturated fat (g) 0.8
• Selenium (mcg) 26
• Thiamin B1 (mg) 0.3
• Monounsaturated fat (g) 1.9
• Potassium (mg) 527
• Riboflavin B2 (mg) 0.4
• Fiber (g) 9.5
• Flavonoids (mg) 0.1
• Niacin B3 (mg) 2.4
• Carbohydrates (g) 65.8
• Lycopene (mg) 1.8
• Vitamin B6 (mg) 0.3
• Sugar (g) 25.0
• Fish (oz) 0
• Folic acid (mcg) 43
• Protein (g) 13.0
• Nuts (oz) 0
• Vitamin B12 (mcg) 0.2

This Recipe was published in 'Cooking The RealAge Way - p160'

Spring onions with alfalfa sprouts and sprout salad

Serves 4

Ingredients For spring onions with alfalfa sprouts:
• 2 bunches of spring onions
• 5oz (150g) alfalfa sprouts
• Juice of 1 lemon
• 1 apple
• 1 and 1/2oz (50g) tofu
• 1/2tsp (2 and 1/2ml) mustard
• 1/2tsp (2 and 1/2ml) honey
• 1tbsp (15ml) light soy sauce
• 2tbsp (30ml) white wine vinegar
• 3tbsp (45ml) sunflower oil
• Salt as desired
• Freshly grounded pepper as desired

Preparation For spring onions with alfalfa sprouts:
1. Wash and trim the spring onions, cut open length ways and cut across into approximately 1 and 1/4in (3cm) lengths. Rinse the sprouts and leave the drain. Wash and quarter the apple, remove the core and cut into thin slices. Mix the apple slices with the lemon juice.

2. Cut the tofu into small dice and puree with the honey, mustard. Soy sauce, vinegar and oil. Season with salt and pepper.

3. Arrange the spring onions on a platter, add the sprouts and the apple and slices and pour the salad dressing over.

Ingredients For sprout salad:
• 5oz (150g) oyster mushrooms
• 5tbsp (90ml) sesame oil
• 4tbsp (60ml) soy sauce
• Salt as desired
• Freshly grounded pepper as desired
• 8oz (250g) mung bean sprouts
• 1 red pepper
• 1/2 bunch of spring onions
• 3tbsp (45ml) white wine vinegar
• 1/2tbsp (2 and 1/2ml) honey
• 1/2tbsp (2 and 1/2ml) sambal oelek
• 1tbsp (5ml) freshly grated ginger

Preparation For sprout salad:
1. Clean the oyster mushrooms and cut up either into large pieces or into strips. Saute quickly in oil over a high heat. Season with 2tbsp (30ml) soy sauce, salt and pepper and set aside.

2. Rinse the mung bean sprouts and leave to drain. Wash and quarter the pepper, deseed, remove all the white inner ribs and cut into fine strips. Wash and trim the spring onions and cut into thin rings.

3. Mix together the vinegar, the remaining soy sauce, honey, sambal oelek and the ginger and beat in the rest of the oil, Mix the sprouts, the vegetables and the mushrooms with the salad dressing and serve.

This Soup or Salads recipe was published in 'Chinese Cuisine - p16'

Sticky Rice Cakes With Red Bean Paste

Yield: 8 Rice Cakes

Ingredients:
• 1 Cup Sweet Rice Flour
• 1/2 tsp Salt
• 3 and 1/2 Tbsp Sugar
• 1 Cup Water
• 3/4 Cup Red Bean Paste
• Some Corn Starch

Preparation:
1. In a bowl, add the sweet rice flour, sugar, and salt. Stir it.

2. Slowly, add 1 cup of water. Stir it until all of the ingredients are blended.

3. Cover it with plastic wrap. Cook this in the microwave for 3 minutes, take it out, and stir it again. After cooking in the microwave, stir the dough for at least 3 minutes.

4. Divide 3/4 cup of red bean paste into 8 ping pong sized balls.

5. Sprinkle a little corn starch on a cutting board. Roll the dough into a 16 inch long loaf.

6. Cut the dough into 8 two inch pieces. Flatten a piece. Place the bean ball in the center. Wrap the ball with the rice dough. Roll it out smooth.

7. Cover with more corn starch.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p18'

MRS Short's Chocolate Cake

Preparation time 20 minutes plus 15 minutes for decoration

Ingredients:
• 100g (4oz) butter
• 100g (4oz) caster sugar
• Grated rind of 1 orange and 1 lemon
• 50g (2oz) drinking chocolate
• 100g (4oz) ground almonds
• 2 eggs, beaten
• 1tbsp brandy
• 50g (2oz) self-raising flour

Ingredients To Finish The Cake:
• 2tbsp chunky orange marmalade
• 100g (4oz) plain chocolate
• 2tbsp hot water
• Knob of butter

Preparation:
1. Set the oven to 180°C/350°F/Gas Mark4. Brush an 18cm (7on.) loaf tin lightly with oil and dust with flour.

2. Put the butter, sugar and fruit rinds together in a large mixing bowl and beat until they are light and fluffy.

3. Stir in the drinking chocolate and ground almonds. Mix well.

4. Beat the eggs into the mixture, a little at a time. Add the brandy.

5. Gently fold in the flour.

6. Turn the mixture into the prepared tin and bake in the oven for 50 minutes, or until the cake feels firm when pressed with the fingertips. Turn on to a wire rack and leave to cool.

7. To finish the cake: warm the marmalade with a little water. Separate the large chucks of rind and set aside. Brush the rest of the marmalade over the top and sides of the cake. Break the chocolate into small pieces and put it in a small pan together with the water. Melt it oven a low heat, then stir in the butter. Pour over the cake and allow to set. Decorate the top with the chunks of marmalade rind.

This recipe was published in 'Little books of delight Chocolate Cakes - p24'

Lamb chop with ratatouille

Serves 4

Ingredients:
• 4 lamb chops [each weighing about 2oz (60g)]

Ingredients For the marinade:
• 2 spring onions
• 2 cloves garlic
• 2 red chillies
• 4tbsp (60ml) olive oil
• 3tbsp (45ml) lemon juice
• 2tsp (10ml) grated lemon peel
• 1 bay leaf
• 1tbsp (15ml) rosemary
• 1tbsp (15ml) thyme
• Salt as desired
• Freshly ground pepper as desired

Preparation For the marinade:
1. Trim and wash the spring onions and cut into 4in (10cm) lengths. Peel and finely chop the garlic. Wash the chillies. In a dish large enough to hold the lamb chops mix the oil, lemon juice, lemon peel, herbs and seasonings. Add the chops, the spring onions, garlic and chillies, cover and marinate in the refrigerator for 3-4 hours.

Ingredients For the ratatouille:
• 6 and 1/2oz (200g) red and green peppers
• 5oz (150g) baby aubergines
• 2 and 1/2oz (80g) onions
• 2 cloves garlic
• 3 and 1/2oz (100g) green beans
• 2 chillies
• 6 and 1/2oz (200g) yellow plum tomatoes
• 3tbsp (45ml) olive oil
• Salt as desired
• Freshly ground pepper as desired
• 3fl oz (100ml) vegetable stock
• 3fl oz (100ml) sieved tomatoes
• 1tbsp (15ml) chopped herbs (parsley, thyme, rosemary)

Preparation For the ratatouille:
1. Cut the peppers into quarters, remove the seeds and membranes and cut the flesh into 3/4X3/4in (2X2cm) pieces. Remove the stalks from the aubergines and cut into 2-3 pieces, cutting at an angle. Peel and halve the onions and cut into strips. Peel and thinly slice the garlic.

2. Trim the green beans, blanch in boiling, salted water, refresh in cold water then drain thoroughly. Wash the chillies and cut into thin rings, removing the seeds. Scald and skin the tomatoes, remove the seeds and cut the flesh into 3/4X3/4in (2X2cm) pieces.

3. Heat the oil in a frying pan and saute the onion and garlic. Add all the vegetables, including the chillies, and saute for a few minutes. Season with salt and pepper and deglaze with the vegetable stock. Stir the strained tomatoes and the herbs. Reduce the heat and cock the vegetables for about 6-8 minutes.

For the meat, heat a frying pan and quickly fry the marinated chops on both sides. Add the vegetables from the marinade and briefly fry all together. Serve the chops with the ratatouille.

This Main Course recipe was published in 'Continental Cuisine - p32'.

Scalloped Oysters with Mushrooms and Leeks

While this is neither soup nor salad, scalloped oysters are a first-course mainstay of the Yankee holiday table. Raw oysters and other shellfish on the half-shell show up at many Christmas dinners, but frankly, most of my friends prefer their bivalves cooked. Scalloped oysters are usually a very simple affair of creamed oysters layered with crumbled cracker crumbs, and not much else. This version is enhanced with mushrooms and leeks and buttery bread cubes. The dish should be assembled just before serving, but the components can be prepared ahead of time.

• For this recipe, instead of shucking fresh oysters, I use containers of preshucked oysters. Buy large, plump “select”-size oysters. Smaller oysters will take less time to cook through, and may be overcooked by the time the cream comes to a boil in the oven.

• If you wish, bake the scalloped oysters in individual servings. Butter eight 1-cup ramekins or 11⁄4-cup (300-ml) large glass custard cups. Place a layer of the bread cubes in the ramekins. Divide the oysters and mushroom mixture evenly among the ramekins. Pour in the heavy cream–oyster juice mixture. Top with equal amounts of the bread cubes. Bake until the cream bubbles, about 15 minutes. Top with chopped parsley.

• When preparing the leeks, remember that they are usually very sandy and need to be well rinsed. Trim the leeks, and chop the white and pale green parts only, discarding the leafy dark green tops. Place the chopped leeks in a wire sieve and rinse well under cold running water, rubbing between your fingers to separate and expose the leek layers to the water. Drain well.

Makes 8 servings

Make Ahead: The bread cubes can be made up to 1 day ahead; the vegetable mixture can be made up to 4 hours ahead.

Ingredients:
• 6 tablespoons unsalted butter
• 10 slices firm white sandwich bread, cut into 1⁄4-inch cubes
• 12 ounces white mushrooms, sliced
• 1 large leek, chopped, white and light green parts only (1 cup)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon freshly ground white pepper
• 1 and 1⁄2 pints shucked “select” oysters
• 3⁄4 cup heavy cream
• Chopped fresh parsley, for garnish

Preparation:
1. Position a rack in the center of the oven and preheat to 375°F. Lightly butter an 11 and 1⁄2 × 8-inch (2-quart) baking dish.

2. In a small saucepan over low heat, melt 4 tablespoons of the butter. In a rimmed baking sheet, toss the butter with the bread cubes. Bake, stirring occasionally, until the bread cubes are very lightly toasted and crisp, about 15 minutes. Set aside. (The bread cubes can be prepared, stored in an airtight container at room temperature, for up to 1 day.)

3. In a large skillet, melt the remaining 2 tablespoons butter over medium heat. Add the mushrooms and cook until they give off their liquid, about 4 minutes. Stir in the leek, salt, and pepper. Cook until the leeks soften and the mushroom liquid evaporates, about 4 minutes. Transfer to a bowl and set aside. (If preparing the vegetable mixture ahead, cool, cover, and keep at room temperature.)

4. In a large sieve or colander set over a bowl, drain the oysters, reserving the oyster liquid. In the same skillet, boil the oyster liquid over high heat until reduced to about 1⁄4 cup, about 3 minutes. Stir in the heavy cream and set aside.

5. Layer half of the bread cubes in the bottom of the prepared baking dish. Top with the oysters, then the mushroom mixture. Pour over the heavy cream mixture. Top with the remaining bread cubes. Place the baking dish on a baking sheet.

6. Bake until the cream bubbles and the oysters turn opaque, about 25 minutes. If the cubes are browning too deeply, cover loosely with aluminum foil.

7. To serve, spoon the scalloped oysters onto salad plates and sprinkle with the parsley. Serve hot.

This recipe was published in 'Christmas 101 - p32'.

Minty Chocolate Milk

Ingredients:
• 2 tablespoons chocolate syrup
• 1/8 teaspoon peppermint extract
• 1 cup milk
• 1 scoop chocolate ice cream

Preparation:
Stir together chocolate syrup, peppermint flavoring, and milk. Add ice cream. Serve immediately.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p132'.

Chocolate Chip Banana Muffins

Ingredients:
• 1 cup margarine
• 1¼ cups sugar
• 1 egg
• 3 ripe bananas
• 1 tablespoon instant coffee granules, dissolved in 1 tablespoon water
• 1 teaspoon vanilla extract
• 2¼ cups flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup semisweet chocolate chips

Preparation:
Preheat oven to 350 degrees. Blend together margarine, sugar, egg, banana, coffee, and vanilla in blender or food processor for 2 minutes. Add flour, salt, baking powder, and baking soda. Blend just until flour disappears. Add chocolate chips and mix in with a wooden spoon. Spoon mixture into 18 paper-lined muffin cups. Bake for 25 minutes.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p104'.

Popcorn Cake

Ingredients:
• 4 quarts popped popcorn
• ½ cup candy-coated chocolate pieces
• 1 cup chopped nuts
• 1½ pounds mini marshmallows
• ¼ cup vegetable oil
• ½ cup butter

Preparation:
Combine popcorn, candy-coated chocolate pieces, and nuts in large bowl; mix well. In saucepan, combine marshmallows, oil, and butter. Cook until marshmallows and butter are melted, stirring constantly. Pour over popcorn mixture. Pat into greased Bundt pan. Turn upside down onto plate until cake releases.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p76'.

White Chocolate Macadamia Nut Cookies

Ingredients:
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• 1 stick salted butter, softened
• ½ cup shortening
• ½ cup sugar
• ½ cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 6 ounces white chocolate chips
• ½ cup coarsely chopped macadamia nuts, toasted
• Additional sugar

Preparation:
Combine flour, baking soda, cream of tartar, and salt. Cream butter, shortening, sugars, egg, and vanilla. Gradually add flour mixture. Stir in white chocolate chips and nuts. Refrigerate for 1 hour. Preheat oven to 400 degrees. Shape dough into 1-inch balls and roll in sugar. Place on ungreased cookie sheet; flatten slightly. Bake for 8 to 10 minutes. Remove from cookie sheet immediately. Makes about 5 dozen cookies.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p48'.

Coconut Almond Bars

Ingredients:
• 2 cups powdered sugar
• 1 cup flaked coconut
• 1/3 cup plus 1 tablespoon sweetened condensed milk
• 1 teaspoon vanilla
• 1 cup slivered almonds
• ½ cup milk chocolate chips
• ½ cup semisweet chocolate chips
• 1 tablespoon butter

Preparation:
Combine powdered sugar, coconut, condensed milk, vanilla, and almonds in medium bowl. Stir with wooden spoon until thoroughly blended. Press into buttered 8x8-inch pan. Melt chocolate chips with butter in small saucepan over low heat, stirring constantly. Spread evenly over coconut mixture in pan. Refrigerate until almost firm. Cut into bars. Store in refrigerator.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p20'.

Curry - Scented Roasted Cauliflower

Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando and Miami. Lagasse has hosted over 2,000 shows on the Food Network, and his latest TV program, Fresh Food Fast, can be seen on the Cooking Channel. Lagasse is also the best-selling author of 15 cookbooks including his latest, Farm to Fork: Cooking Local, Cooking Fresh.

Ingredients:
Serves 4-6
• 2 small heads cauliflower (3 to 3 1/2 pounds total), cored and cut into medium florets
• 6 tablespoons ghee or clarified butter, melted (see Notes)
• 2 teaspoons kosher salt
• 2 teaspoons curry powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garam masala (see Notes)

Preparation:
1. Preheat the oven to 400 degrees.

2. Place the cauliflower in a large mixing bowl.

3. In a smaller mixing bowl, combine the ghee and all the remaining ingredients. Stir to blend well, and then pour the spice mixture over the cauliflower. Toss until the cauliflower is thoroughly coated with the ghee and spices.

4. Transfer the cauliflower to a large rimmed baking sheet, and roast until it is caramelized around the edges and crisp-tender, 18 to 20 minutes, stirring it once midway through cooking. Serve hot.

Notes:
- Ghee is butter that has been slowly melted until the solids and liquid separate. The solids fall to the bottom and the butter is cooked until the milk solids are browned and the moisture evaporates, resulting in a nutty, caramel-like flavor. This last step is what defines ghee from regular clarified butter. Ghee is used primarily in Indian cooking, but is wonderful for any high-heat cooking preparation since it has a higher smoke point than butter. You can find it in many Middle Eastern markets or you can easily make your own at home.

– Garam masala is a blend of ground Indian spices that comes in many variations, but can include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, mace, nutmeg, and other spices. Garam means “warm” or “hot” in Indian. Today it is easy to find commercially bottled garam masala in the spice aisle of most grocery stores.

This Side recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p40'.

Watercress-Topped Leek and Feta Pizzas

Preparation time: 8 minutes
4 servings
Cooking time: 15 minutes
450 calories per serving, 29% from fat

RealAge effect if eaten 12 times a year:
Packed with calcium and phytonutrients, each pizza makes your RealAge 8.7 days younger.

RealAge-effect ingredients:
Leeks, tomatoes (calcium, phytonutrients, lycopene, folic acid)

Ingredients:
• 2 large leeks
• Cooking oil spray
• 4 (6-inch) individual pizza crusts, such as Boboli brand
• 1⁄2 cup (4 ounces) prepared pizza sauce
• 4 large plum tomatoes, thinly sliced
• 1⁄2 teaspoon fennel seeds
• 3⁄4 cup crumbled feta cheese with sun-dried tomatoes, such as Saladena brand
• 1 cup packed coarsely chopped watercress sprigs, stems included
• 1 tablespoon raspberry vinegar

Preparation:
Heat oven to 450 degrees. Cut white and light green part of leeks into thin slices. Heat a large nonstick skillet over medium-high heat. Coat with cooking oil spray; add leeks. Stir-fry 3 to 4 minutes or until edges begin to brown.

Arrange pizza crusts on a large baking sheet; top with pizza sauce, leeks, and tomatoes. Crush fennel seeds slightly between your fingers and sprinkle over pizzas. Top with 1⁄2 cup of the feta cheese. Bake 8 to 10 minutes, or until crust is golden brown and cheese begins to melt.

In a medium bowl, toss watercress with vinegar; sprinkle over pizzas. Broil 3 to 4 inches from heat source for 1 to 2 minutes or until wilted. Remove from oven and sprinkle with remaining 1⁄4 cup feta cheese.

Substitutions:
One 12-inch pizza crust, such as Boboli Thin Crust brand, may replace the four individual crusts; and cider or sherry vinegar may replace raspberry vinegar.

Tips: Fruit vinegar cuts the richness of the cheese and adds another element of sweetness. Adding layers of flavor is a way to make this pizza especially good. Make sure you sauté the leeks until the edges brown; this is the beginning of caramelization, which shows the natural sweetness of the leeks.

Nutritional Analysis:
• Total fat (g) 14.9
• Sodium (mg) 1043
• Vitamin A (RE) 173
• Fat calories (kc) 134
• Calcium (mg) 310
• Beta-carotene (RE) 588
• Cholesterol (mg) 33
• Magnesium (mg) 36
• Vitamin C (mg) 26.6
• Saturated fat (g) 2.5
• Zinc (mg) 1.2
• Vitamin E (mg) 2.0
• Polyunsaturated fat (g) 4
• Selenium (mcg) 4
• Thiamin B1 (mg) 0.7
• Monounsaturated fat (g) 7.2
• Potassium (mg) 422
• Riboflavin B2 (mg) 0.8
• Fiber (g) 6.5
• Flavonoids (mg) 1.9
• Niacin B3 (mg) 6.0
• Carbohydrates (g) 84
• Lycopene (mg) 3.1
• Vitamin B6 (mg) 0.4
• Sugar (g) 3.9
• Fish (oz) 0
• Folic acid (mcg) 63
• Protein (g) 17
• Nuts (oz) 0
• Vitamin B12 (mcg) 0.6

This Recipe was published in 'Cooking The RealAge Way - p158'

Mie Noodle Soup

Serves 2

Ingredients:
• 1 large carrot
• 1/2 bunch spring onions
• 1in (2cm) piece of ginger
• 1tbsp (15ml) sesame oil
• 5oz (150g) broccoli florets
• 25fl oz (750ml) vegetable stock
• 1 stalk lemon grass
• 3 and 1/2oz (100g) Mie noodles (Chinese egg noodles)
• 5oz (150g) peeled prawns
• 1tbsp (15ml) soy sauce
• 2tbsp (30ml) lime juice
• Tabasco sauce (optional)
• Finely chopped coriander leaves (optional)

Preparation:
1. Peel and dice the carrot. Wash and trim the spring onions and cut into rings. Peel and thinly slice the ginger. Heat the sesame oil in a pan. Briefly fry the carrot, spring onions, ginger and broccoli, Deglaze with vegetable stock.

2. Wash and roughly chop the lemon grass and add to the soup. Leave to simmer for about 10 minutes.

3. Four minutes before the end of cooking time, add the noodles (follow the package instructions) and the prawns. Season the soup with soy sauce and lime juice. Season with Tabasco and chopped coriander (optional).

This Soup or Salads recipe was published in 'Chinese Cuisine - p14'

Fried Seasoned Cuttlefish

Yield: About 1 Quart

Ingredients:
• 3 Cups Seasoned Cuttlefish
• 2 Tbsp Oil
• 2 Tbsp Red Pepper Paste
• 2 Tbsp Corn Syrup
• 1 Tbsp Sugar
• 1 Tbsp Cooking Wine
• 1/2 Tbsp Soy Sauce
• 1/2 Tbsp Minced Garlic
• 1 Dash Ginger Powder
• 1 tsp Sesame Seeds

Preparation:
1. Set the pan on medium heat. Add 2 Tbsp of oil.

2. Add the soy sauce, cooking wine, red pepper paste, corn syrup, sugar, minced garlic, and ginger powder. Mix everything together.

3. 1 minute later, add the seasoned cuttlefish.

4. Mix until the cuttlefish is completely covered with the sauce. Fry it for about 5 minutes.

5. When it's almost done, sprinkle 1 tsp of sesame seeds on top.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p16'

Double Chocolate Cake With Hot Fudge Sauce

Preparation time 20 minutes plus 20 minutes for decoration

Ingredients:
• 175g (6oz) butter
• 100g (4oz) caster sugar
• 2tbsp golden syrup
• 3 eggs, beaten
• 125g (5oz) self-raising flour
• 25g (1oz) cocoa power
• 100g (4oz) plain chocolate, grated
• 150ml (1/4pt) milk

Ingredients for Filling:
• 175g (6oz) good quality cream cheese
• 1tbsp milk
• 1cing sugar to taste

Ingredients for The Hot Fudge Sauce:
• 100g (4oz) plain chocolate
• 1tbsp golden syrup
• 50g (2oz) butter
• 2tsp brandy
• 2tbsp milk

Preparation:
1. Grease an 18cm (7in.) cake tin and line the base with greased greaseproof paper. Set the oven to 190°C/375°F/Gas Mark 5.

2. Beat the butter, sugar and golden syrup together until light and fluffy.

3. Gradually beat in the eggs, a little at a time.

4. Sift the flour and cocoa power together and gently fold into the mixture.

5. Stir in the grated chocolate and add enough milk to make the mixture fall easily from 2 lifted spoon. Turn into the prepared tin and bake for 1 hour, or until the cake feels firm to the fingertips. Cool on a wire rack.

6. To make the filling soften the cream cheese with milk and sweeten to taste with the icing sugar.

7. To make the Hot Fudge Sauce: put all the ingredients together in a pan and place over a low heat. stir until the chocolate has melted and the mixture is smooth.

8. Split the cake in half and sandwich together with the cream cheese mixture. Cut into large wedges and each one with a heaped tablespoonful of the hot sauce.

This recipe was published in 'Little books of delight Chocolate Cakes - p22'

Deep-fried squid

Serves 4

Ingredients:
• 16oz (500g) small squid (cleaned and prepared)
• Flour
• 2 eggs
• Salt as desired
• 16fl oz (500ml) vegetable oil
• 4 lemons, halved

Preparation:
1. Cut the squid into thick rings, or cut in half. Beat the eggs and salt lightly. Dip the squid rings first in flour. then in egg and then in flour again.

2. Heat the oil (it is hot enough when bubbles form on a wooden stick or the handle of a wooden spoon held in the oil) and deep-fry the squid rings, a few at a time. Serve immediately with the lemon halves.

This Main Course recipe was published in 'Continental Cuisine - p30'.

Crab Cakes on Baby Greens with Lemon Vinaigrette

The contrast of crunchy, warm crab cakes with cool, crisp salad is an appetite- easing first course that is hard to surpass. The main rule for crab cakes is to remember that they should taste like crab, not bread crumbs. These delicious examples have just enough crumbs to hold them together. Try to find the best fresh lump crab available at the fish market, and use pasteurized or canned crab as a second choice.

Makes 10 servings

Make Ahead: The vinaigrette can be made up to 1 day ahead; the crab cakes can be made up to 4 hours ahead.

Ingredients for LEMON VINAIGRETTE:
• 1⁄3 cup fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 1 cup olive oil (not extra virgin)
• 2 tablespoons minced shallots
• 1 teaspoon grated lemon zest

Ingredients for CRAB CAKES:
• 1 pound fresh lump crabmeat
• 1⁄4 cup mayonnaise
• 3⁄4 cup unseasoned dried bread crumbs
• 1 large egg, beaten
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh chives
• 1⁄4 teaspoon hot red pepper sauce
• 1⁄4 cup vegetable oil
• pound fresh lump crabmeat
• 1⁄4 cup mayonnaise
• 3⁄4 cup unseasoned dried bread crumbs
• 1 large egg, beaten
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh chives
• 1⁄4 teaspoon hot red pepper sauce
• 1⁄4 cup vegetable oil
• 12 cups (about 10 ounces) mixed baby greens (mesclun)
• Chopped fresh chives, for garnish (optional)

Preparation:
1. To make the vinaigrette, combine the lemon juice, mustard, sugar, salt, and pepper in a blender. With the machine running, gradually add the oil in a slow stream. Transfer to a bowl. Stir in the shallots and lemon zest. (If making the vinaigrette ahead, cover and refrigerate. Blend again before using to thicken.)

2. To make the crab cakes, pick through the crabmeat to remove any cartilage or shell bits. Place in a medium bowl. Add the mayonnaise, 1⁄4 cup of the bread crumbs, the egg, Worcestershire sauce, mustard, chives, and hot pepper sauce, and mix. Using a heaping tablespoon of crab mixture for each, form into 20 crab cakes. Place the remaining 1⁄2 cup bread crumbs in a shallow bowl. Coat each crab cake with bread crumbs, pressing to adhere. Place on a waxed paper–lined baking sheet. (If making the crab cakes ahead, cover tightly with plastic wrap and refrigerate.)

3. In a very large skillet (or in two medium skillets, using a bit more oil), heat the oil over medium heat until very hot but not smoking. Add the crab cakes and cook, turning once, until golden brown, about 5 minutes. The crab cakes should not crowd the skillet. Using a slotted spatula, transfer the crab cakes to paper towels to drain briefly.

4. Toss the greens with about 1 cup of the dressing. Divide the salad among large dinner plates, placing the salad to one side of the plate. Place 2 crab cakes on each plate opposite the greens. Drizzle the remaining dressing around the crab cakes. Sprinkle with the chives, if using. Serve immediately.

This recipe was published in 'Christmas 101 - p31'.

Malted Milk Ball Chiller

Ingredients:
• 1/3 cup malted milk balls, crushed
• 1 cup ice cream
• 1½ tablespoons chocolate syrup
• ½ cup milk

Preparation:
Place all ingredients in blender and mix until creamy. Serve immediately.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p131'.

Orange Chocolate Morsel Bread

Ingredients:
• 1¼ cups orange juice from fresh-squeezed oranges
• 2½ teaspoons active dry yeast
• 4 cups flour
• ¼ cup sugar
• 1 tablespoon butter, softened
• 1 large egg
• 1 teaspoon orange extract
• 1 cup semisweet chocolate chips

Preparation:
Preheat oven to 350 degrees. Grease 5x9-inch loaf pan. Heat orange juice until warm and add yeast. Allow yeast to dissolve. In bowl, combine flour, sugar, butter, egg, and orange extract. Stir in yeast mixture and knead to form soft dough. Add chocolate chips. Place in greased bowl, turning once to coat. Cover and allow to rise until doubled, about 1½ hours. Punch down; form in prepared loaf pan and allow to rise again for about 1 hour. Bake for 20 to 25 minutes or until top is browned.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p103'.

Oatmeal Chocolate Chip Cake

Ingredients:
• 1¾ cups boiling water
• 1 cup oats
• 1 cup brown sugar
• 1 cup sugar
• ½ cup margarine
• 2 eggs
• 1¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon cocoa
• 1 cup semisweet chocolate chips, divided
• ¾ cup walnuts, chopped

Preparation:
Preheat oven to 350 degrees. Pour boiling water over oats; let stand at room temperature for 10 minutes. Add sugars and margarine to oatmeal. Stir until margarine melts. Add eggs and mix well. Then add flour, baking soda, salt, and cocoa, stirring until well blended. Add half of chocolate chips. Pour batter into greased 9x13-inch baking pan. Sprinkle nuts and remaining chocolate chips on top. Bake 40 minutes.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p75'.

Chocolate Almond Tea Cakes

Ingredients:
• ¾ cup margarine or butter, softened
• 1/3 cup powdered sugar
• 1 cup flour
• ½ cup instant cocoa mix
• ½ cup toasted almonds, diced
• Additional powdered sugar

Preparation:
Combine margarine and 1/3 cup powdered sugar. Stir in flour, cocoa mix, and almonds. (Refrigerate until firm if dough is too soft to shape.) Heat oven to 325 degrees. Shape dough into 1-inch balls and place on ungreased cookie sheets. Bake for about 20 minutes or until set. Dip tops into powdered sugar while still warm. Let cool and dip again.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p47'.

White Chocolate Truffles

Ingredients:
• 1 (12 ounce) package white chocolate chips
• 1/3 cup whipping cream
• 2 teaspoons orange extract
• 1 teaspoon orange zest
• 1 cup powdered sugar

Preparation:
In saucepan over low heat, melt chocolate chips with cream, stirring constantly. Whisk in extract and zest until blended. Pour into pie pan. Refrigerate until mixture is thick but soft, about 2 hours. Shape mixture into 1-inch balls. Roll in powdered sugar. Place in small foil cups.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p19'.

Cornbread and Sausage Stuffing

David Burke is the celebrity chef and restaurateur behind restaurants such as David Burke Townhouse, David Burke’s Primehouse in The James Chicago Hotel, David urke Prime and Fishtail by David Burke. He is the author of two cookbooks, Cooking with David Burke and David Burke’s New American Classics.

Ingredients:
• 2 pounds sweet or hot (or mixed) Italian sausage
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1 clove garlic, minced
• 3/4 teaspoon minced fresh rosemary
• 3/4 teaspoon minced fresh sage
• 3/4 teaspoon minced fresh thyme
• 2 cups 1/2-inch fresh white bread cubes
• 2 cups fresh cornbread crumbs
• Coarse salt and freshly ground black pepper to taste
• 1 acorn squash or sugar pumpkin, 3-5 lbs.
• Handful of pumpkin seeds, hulled and roasted

Directions:
1. Preheat the oven to 350 degrees. Line a platter with a triple layer of paper towels. Set aside.

2. Release the sausage from its casing and break apart in a large sauté pan. Place the meat over medium heat and cook it, stirring frequently, for about 12 minutes, or until the sausage is almost cooked. Using a slotted spoon, transfer it to the paper-towel-lined platter and allow the excess fat to drain off.

3. Place the onion, celery, and garlic in the same sauté pan over medium heat and sauté for about 4 minutes, or just until the vegetables are translucent but have not taken on any color. Stir in the rosemary, sage, and thyme and remove the mixture from the heat.

4. Combine the bread cubes and crumbs in a large mixing bowl. Scrape the onion mixture into the bowl, add the reserved sausage, and stir well to combine. Taste and, if necessary, adjust the seasoning with additional salt and pepper.

5. Cut off and reserve the top of the acorn squash or pumpkin. Hollow out the squash or pumpkin, and fill with the stuffing mixture. (Any leftover stuffing that does not fit into the squash or pumpkin can be baked alongside the stuffed squash or pumpkin in a greased oven-safe dish for second helpings or leftovers.)

6. Place the filled squash or pumpkin on a baking sheet with the top placed off to the side. Bake for 40 to 50 minutes. Let the stuffing cool, and garnish with roasted pumpkin seeds.

This Side recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p39'.

Mandarin Chicken

Preparation time: 20 minutes
4 servings
184 calories per serving, 28% from fat

RealAge effect if eaten 12 times a year:
9.7 days younger

RealAge-effect ingredients:
Garlic, oranges, snow peas, bamboo shoots, lettuce, sesame oil, sesame seeds (flavonoids, folic acid, vitamin B3, selenium, potassium, magnesium, calcium, healthy fat, fiber)

Ingredients:
• 1⁄4 cup rice wine vinegar
• 2 teaspoons dark sesame oil
• 1 tablespoon minced garlic
• 1 and 1⁄4 tablespoons julienned pickled ginger
• 2 tablespoons low-sodium soy sauce
• 1⁄2 pound cooked boneless, skinless chicken breast, chopped or julienned
• 1 and 1⁄2 cups drained canned mandarin orange segments
• 1⁄2 cup blanched snow peas
• 1⁄2 cup drained canned bamboo shoots
• 1⁄2 cup drained canned water chestnuts
• 4 cups shredded lettuce
• 2 teaspoons toasted sesame seeds

Preparation:
Mix the vinegar, sesame oil, garlic, ginger, and soy sauce thoroughly. Add chicken and orange segments; marinate for approximately 10 minutes. Add snow peas, bamboo shoots, and water chestnuts. Distribute lettuce on four serving plates. Top with chicken mixture, sprinkle with sesame seeds, and serve.

Substitutions: Fresh orange segments may substitute for canned mandarin oranges.

Nutritional Analysis
• Total fat (g)
• 5.7 Sodium (mg)
• 485 Vitamin A (RE) 185
• Fat calories (kc) 51
• Calcium (mg) 107
• Beta-carotene (RE) 147
• Cholesterol (mg) 49.9
• Magnesium (mg) 67
• Vitamin C (mg) 77
• Saturated fat (g) 1.6
• Zinc (mg) 1.5
• Vitamin E (mg) 1.0
• Polyunsaturated fat (g) 2.2
• Selenium (mcg) 57
• Thiamin B1 (mg) 0.3
• Monounsaturated fat (g) 2.7
• Potassium (mg) 850
• Riboflavin B2 (mg) 0.3
• Fiber (g) 4.1
• Flavonoids (mg) 2.3
• Niacin B3 (mg) 9.7
• Carbohydrates (g) 26.3
• Lycopene (mg) 0
• Vitamin B6 (mg) 0.6
• Sugar (g) 10
• Fish (oz) 0
• Folic acid (mcg) 126
• Protein (g) 23
• Nuts (oz) 0
• Vitamin B12 (mcg) 0.2

This Recipe was published in 'Cooking The RealAge Way - p157'

Chinese soup with vegetables, glass noodles and shrimps

Serves 4

Ingredients:
• 1 cup (250ml) chicken stock (home-made or instant)
• 4 sticks celery
• 2 carrots
• 3 and 1/2oz (100h) glass noodles
• 16 shrimps, peeled, deveined and cleaned
• 2tbsp (30ml) sesame oil
• 2 slices ginger [each 1/2in (1cm) thick]
• 3 spring onions
• 10oz (300g) pumpkin or squash
• 2tbsp (30ml) light soy sauce
• Salt as desired
• Freshly ground white pepper as desired

Preparation:
1. Soak the glass noodles in warm water for 10 minutes, drain and cut into pieces approximately 2in (5cm) long.

2. Wash and trim the spring onions and cut into thin rings. Wash and thinly slice the celery (reserve the green leaves). Peel and finely chop the ginger. Peel and finely grate the carrots. Dice the pumpkin or squash.

3. Heat the sesame oil in a pan and saute the spring onions and carrots. Add the chicken stock and bring to a boil. Add the ginger, celery and pumpkin.

4. Cook the soup over a medium heat for about 5 minutes. Add the shrimps and slass noodles and cook over a very low heat for about 2 minutes.

5. Season to taste with soy sauce, salt and pepper. Serve garnished with celery leaves.

This Soup or Salads recipe was published in 'Chinese Cuisine - p12'

Korean Recipe 'Mini Fried Chicken'

Yield: 2 Servings

Chicken Ingredients:
• 1 Chicken Breast
• 1/2 Tbsp Cooking Wine
• 3 Pinches Salt
• 2 Pinches Black Pepper
• Some Oil for Frying

Batter Ingredients:
• 1 Tbsp Corn Starch for Coating
• 1 Egg White
• 4 Tbsp Corn Starch
• 1/2 Tbsp Water

Sauce Ingredients:
• 2 Tbsp Ketchup
• 2 Tbsp Honey or Corn Syrup
• 1 Tbsp Sugar
• 1 Tbsp Finely Chopped Onion
• 1 Tbsp Cooking Wine
• 1 tsp Red Pepper Paste
• 1 tsp Mayonnaise
• 1 tsp Sesame seeds
• 1/2 Tbsp Minced Garlic
• 1/2 Tbsp Olive Oil
• 1/2 tsp Sesame Oil
• 1 Pinch Black Pepper

Directions:
1. Cut the chicken breast into half inch cubes. Add the ingredients for the chicken and set it aside for about 10 minutes.

2. Add 1 tbsp of corn starch to cover the chicken. That will help the batter stick better.

3. Mix all of the ingredients for the batter.

4. Put the chicken into the batter and mix.

5. Combine all of the ingredients for the sauce together.

6. Fry the chicken twice to make it more crispy.

7. Once the sauce starts to boil, cook 1 more minute on medium heat.

8. Add the fried chicken to the sauce, and mix it well.

9. Sprinkle 1 tsp of sesame seeds on top.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p12'

Bishop's Sponge

Preparation time 20 minutes plus 20 minutes for decoration

Ingredients:
• 3 eggs
• 75g (3oz) caster sugar
• 50g (2oz) plain flour
• 25g (1oz) cocoa power

Ingredients For The Filling:
• 50g (2oz) unsalted butter
• 50g (2oz) icing sugar, sifted
• 2tbsp condensed milk

Ingredients For The Filling:
• 100g (4oz) plain chocolate
• 2tbsp water
• 25g (1oz) butter

Preparation:
1. Grease a 18cm (7in.) round cake tin, line the base with greased greaseproof paper and dust with flour and caster sugar. Set the oven to 180°C/350°F/Gas Mark 4.

2. Whisk the eggs and sugar together in a large mixing bowl set oven a pan of simmering water. Whisk the mixture until light, thick and fluffy. Remove the bowl from the heat and continue to whisk until the mixture is cool.

3. Sift the flour and cocoa power together. With a large metal spoon or spatula, carefully fold into the mixture.

4. Turn into the prepared tin and bake for 30 minutes. The cake will look crinkly at the edge and feel spongy to the fingertips. Cool on a wire rack.

5. To make the filling: soften the butter, then beat in the icing sugar and condensed milk until the mixture is light and fluffy.

6. Split the cake in half and sandwich together with the filling.

7. To make the topping: place a double piece of greaseproof paper tightly around the edge of the cake and secure with a paper clip. The paper should stand up at least 2cm (1in.) above the top of the cake. Melt the chocolate with the water in a bowl set over a pan of simmering water. Beat in the butter. Pour this mixture over the top of the cake. As the chocolate cools swirl it with a knife. Leave to hard in a cool place.

8. Carefully remove the paper collar before serving.

This recipe was published in 'Little books of delight Chocolate Cakes - p20'

Tagliatelle with tomato and shellfish sauce

Serves 4

Ingredients:
• 9 and 1/2oz (300g) tagliatelle
• 12 and 1/2oz (400g) each of mussels and clams, scrubbed well
• 3fl oz (100ml) white wine
• 2 cloves garlic
• 1 onion
• Salt as desire
• Freshly ground pepper as desired
• 11 and 1/2oz (360g) canned tomatoes
• 3tbsp (45ml) chopped parsley

Preparation:
1. Peel and chop the garlic. Peel the onion and cut into thin strips.

2. Cook the tagliatelle in plenty of boiling, salted water.

3. Simmer the shellfish in a closed pan with the wine, garlic and onion, shaking the pan from time to time. Discard any mussels or clams that do not open.

4. Drain and chop the tomatoes and add to the shellfish. Cook over fairly high heat for 2 minutes. Season with salt and pepper and add the sauce. Mix well and serve.

This Main Course recipe was published in 'Continental Cuisine - p28'.

Mulled Wine with Honey and Orange

There’s mulled wine, and then there is this recipe. To be sure that the mulled wine is at its best, here are a few tips:

• Use a fruity but full-bodied red wine. Merlot is my first choice, but Zinfandel or Cabernet Sauvignon also work. Beaujolais, while fruity, is too thin for my taste.

• Buy moderately priced wine, not cheap plonk. Your mulled wine will only be as good as your ingredients.

• Never let mulled wine come to a boil. Let it heat very slowly over low heat so the spices and orange zest release their flavors. A slow cooker on the Low setting is the perfect serving utensil.

Makes 2 quarts; about 16 servings
Make Ahead: The wine is best made just before serving.

Ingredients:
• 1 large seedless orange
• 12 whole cloves
• 12 allspice berries
• Two 3-inch cinnamon sticks
• 3 cardamom pods, crushed (optional)
• One 1 and 1⁄2-liter bottle fruity red wine, such as Merlot
• 1 cup honey
• 2⁄3 cup orange-flavored liqueur, preferably Grand Marnier or Grand Gala

Preparation:
1. Using a vegetable peeler, remove the zest from the orange. Rinse and wring out a 12- inch-square piece of cheesecloth. Wrap the orange zest, cloves, allspice, cinnamon sticks, and cardamom, if using, in the cheesecloth and tie with a piece of kitchen string. Cut the orange in half and squeeze the juice from the orange. Set the juice aside.

2. In a large nonaluminum pot, combine the wine, honey, Grand Marnier, orange juice, and spice packet. Heat, stirring occasionally to dissolve the honey, over low heat until hot but not boiling, about 30 minutes. Transfer to a slow cooker set on Low and serve hot.

This recipe was published in 'Christmas 101 - p26'.